Meaghan Coltrain, Executive Sous Chef, Bellerive Country Club (St. Louis, Mo.)
Meaghan Coltrain, Executive Sous Chef of Bellerive Country Club (St. Louis, Mo.), says her French onion gougères recipe was inspired by the classic French onion soup, a member favorite.
The flavors are very similar, she notes: “decadent, but sweet onion, bruleed cheese, and a hint of crispy carbs.”
“I love the textures of this savory pastry,” adds Coltrain, who previously served as the club’s Executive Pastry Chef. “The crispy gougeres, rich filling and torched gruyere make for quite a bite.”
Ultimately, she says, she’s most proud of the combination of pastry techniques and savory principles, which pair perfectly in this hors d’oeuvre.
“I would like to think other chefs will appreciate the fun twist I took to create something very simple but elevated in style,” she says
